Gluten Free Foods

January 22, 2011 by staff 

Gluten Free Foods, Gluten is the new buzzword in food. According to Nielsen, the gluten-free products are expected to become an industry and 2.6 billion in 2012. While some require a gluten free diet due to an autoimmune disease called celiac disease, a number of dieters are to go wrong with these products in an effort to lose weight badly. “There’s nothing magical about the elimination of gluten” to lose weight, says American Dietetic Association spokeswoman Heather Mangieri. In fact, some gluten-free products are higher in calories and carbohydrates than most foods they replace. Go gluten-free for health reasons is excellent, but “do not go buy a bunch of gluten free cookies” expects a loss of weight, said Dr. Julie Greer, a gastroenterologist.
Celiac is intolerance to gluten, a protein found in many grains such as wheat, rye and barley. Those affected cannot process the protein and may feel ill, with episodes of severe stomach pains. Millions of people suffer from the disease and the solution is relatively simple, cut the gluten from the diet. The problem is the identification of gluten in foods and learning to eat gluten free. Elizabeth Hasselbeck, co-host of The View has Celiac and had to learn to live without gluten. To help others with the disease, she wrote The G-Free Diet: A Gluten-Free Survival Guide.

In the book, Hasselbeck learns hiding gluten in food labels and even how to keep your children without gluten in the cafeteria. Many people who do not have problems with gluten, as this plan because it may help them lose weight. Many report having more energy and a general feeling of health.

Hasselbeck shared details of the book on Good Morning America today, and describes how to make meat sauce for lasagna or eat with meatballs. The actions of other cookbook and a restaurant card rip-out to take with you when eating out.

Despite current economic pressures, consumers are more concerned about gluten free by the quality and confidence “that prices, new research by leading Dietary Specials (DS-gluten) found.

The company surveyed 844 consumers gluten free, and found that if the price is always something for the buyers, most were more concerned with the confidence away from brands they buy – with many comments that availability and quality of gluten and wheat free food has improved considerably in recent years.

43 percent of respondents were able to spontaneously recall gluten-free DS-brand products and the average participant could recall 8.9 brands when prompted, and 3.7 marks when asked to recall them spontaneously .

DS-gluten-free has been one of the most successful brands when it came to converting brand awareness to purchase, at 79 percent.

Preferences in terms of retail, Tesco has the most regular gluten and wheat free customers, with 45 percent of its customers claiming to buy every two weeks or more frequently, closely followed by Sainsbury’s to 43 percent.

“Value Index” scores gained by the consumer price and quality of the brands suggested Dietary Specials and sister brand by providing health care, Glutafin were considered excellent value for money.

Emma Herring, Retail Brand Manager for DS-gluten-free, said. “This new brand tracking survey provides some interesting reading, it is reassuring to know that people always want to rely on brands they can trust heritage brands such as DS-gluten-free continue to perform well despite many relative newcomers to the industry, and consumers also had a strong relationship with depth of the brand relative to competitors.

“Recent figures showed that Kantar Worldpanel gluten and wheat free market alone is worth £ 108 300 000, an increase of 18 per cent year on year.

“2011 is undoubtedly going to be another exciting year for the sector without gluten, and with 100 people in the UK now think that celiac disease, and many others choose to follow a gluten-free diet for reasons of lifestyle, there is real potential for continued and significant growth in the sector.

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